Pesto is such an easy condiment to make IF. If you have access to beautiful and bountiful basil (if it’s a basil-based pesto, that is) which, fortunately I do this summer. And years ago, oregano decided to become a much welcomed “ground cover” in one corner of our front flower bed.
While I have to replant the basil(s) — I have several varieties — each spring, my oregano and its cousin, marjoram, come back on their own. That suits me just fine. They give to me and I let them be. Just like with my rosemary and sage bushes, I’m always so thrilled when guys wake up from their winter naps each spring and start showing their new growth.
Don’t you just love to walk by and brush herbs in the garden. The smells…
This Basil-Oregano Pesto has just a shade difference in flavor from the basil pesto I make most often. Both are so, so good you can’t miss with either one.
Try using this as a garnish on soups, as a spread on sandwich wraps, and as a simple addition to pastas. The next time you make garlic bread, spread it with a little of this pesto. You’ll be oh so glad you did.
Most recently, I used it to garnish this Cannellini Bean, Kale and Turkey Meatball Soup (come back soon for that one – so delicious).
Ingredients
- 2 cups packed fresh Genovese basil leaves
- 1 - 2 Tablespoons chopped fresh oregano leaves
- 1 cup freshly grated Parmesan
- 1/4 cup olive oil
- 3 - 4 garlic cloves
- 2 1/2 Tablespoons pine nuts
- Juice from 1/2 lime or lemon
- Salt
- Freshly cracked black pepper
Instructions
- In a blender or food processor, blend all ingredients until a paste is formed, stopping to scrape down the sides occasionally.
- Season to taste with salt and pepper.
- Keep up to one week in the refrigerator, covering with a thin layer of olive oil. Pour the oil from the pesto before using.
- Pesto may also be frozen up to 4 months.
